If you are an experienced housewife who doesn’t need detailed step-by-step recipes for preparing delicious pancake fillings, with photographs and explanations, but rather just “throwing in an idea” for a dish in time, I’ll save you 20 minutes of time and immediately, at the beginning of the article, I’ll post the most popular and original delicious ones pancake fillings in one list.

  • Pancake filling "Spring"— Diced boiled eggs and green onions.
  • Filling "Nourishing"- The same boiled eggs, but onions - onions, fried in oil.
  • Filling "Meat"— In a heated frying pan, first fry the onion, then add the minced meat - all equally - and fry.
  • Filling "Student"— Mix boiled rice with minced boiled liver.
  • Pancake filling - "Granny"— Cottage cheese with raisins and chopped apples.
  • Sweet filling for pancakes - "Gourmand"- Ground poppy seeds are mixed with sugar, milk, egg and boiled until the jam becomes thick. (this is a wonderful old fashioned filling).
  • Another sweet filling - "Sweet tooth"- Thick jam or marmalade.
  • Simple filling - "Village"— Chop fresh cabbage very thinly and simmer in oil with onions.
  • Exotic filling for pancakes - "Caucasian style"— Eggplants are cut into small cubes and stewed with tomatoes and garlic. The warm filling is seasoned with grated cheese.
  • Very tasty filling for pancakes - "French". Chopped mushrooms and onions are stewed with sour cream.
  • Filling "Royally"— with red caviar, with caviar and sour cream and herbs.
  • Filling "Savory"— with Fitaki cheese. Crush the chopped parsley and dill with a masher, add the garlic and beat thoroughly with the cheese, let it brew and grease the pancakes.
  • Pancake filling "Amateur"— with Korean carrots and grated hard cheese.
  • Filling for sweet pancakes "Nut"- cut about three oranges into cubes, mix with walnuts and a couple of tablespoons of honey, let stand for a while, and then fill the pancakes and fry in butter.
  • Pancakes with spices - " In Old Russian"- while one side of the pancake is frying, pour any filling into small pieces onto the second side: mushrooms, fish, meat, vegetables, herbs, onions - and, turning over, finish frying the second side. The filling is “baked” inside the pancake.

About pancakes and pancakes

Live and learn! I recently heard from one culinary “TV guru” that there is a difference between the concepts of “pancake” and “pancake” (all my life I thought that this was just a variant of the same word!). This means that the maxim is voiced as follows: “pancake” is a thick pancake, which is not intended for wrapping fillings in it (precisely because it is thick-walled), it is eaten as an independent dish. A “pancake” is a thin pancake that can be eaten alone or stuffed with a variety of fillings.

In the last article I reviewed various recipes (we read pancakes, we mean pancakes), now it’s time to fill them with delicious fillings and see what methods of wrapping the filling in pancakes, as well as serving them to the table, exist.

Pancake dough recipes I won’t give them here - I just described them in detail in the article, choose ones that are not very “holey”, but thin, for example, or.

Let's assume that we've already baked the pancakes and now we're thinking - what delicious stuff can we fill them with? In fact, of course, the sequence will be exactly the opposite - first prepare the filling for the pancakes, cool it, and only then work on the pancakes themselves.

However, there is another option - when we make pancakes for future use, for example, we don’t plan to eat them right away, but will freeze them - then it makes no difference at all what to cook ahead - the filling or the pancakes...

Minced meat fillings for delicious pancakes and pancakes.

We have all probably made this simple filling for pancakes more than once - stuffing with minced meat. Well, it would seem, what tricks and secrets could there be? We take the prepared minced meat, fry it with onions and spices in a frying pan and put it as a filling in our pancakes. It's simple!

Actually, the whole process can be described from the following photos - take raw minced meat (any kind), onion, oil for frying (sunflower) and to add juiciness (butter) - chop everything, fry it together - cool a little - add it to the finished pancake as a filling.

But it turned out that there are many options! I'll try to list the most popular:

1 The filling for pancakes is made from raw minced meat and raw onions, fried in a frying pan. 2 The filling for pancakes is made from boiled meat, which is first boiled, cooled, and only then turned through a meat grinder (you can use raw onions, you can use already fried ones). Such minced meat may be dry and too crumbly, then you can use the additives listed below. 3 For juiciness, you can add a couple of spoons of sour cream to the minced meat filling and simmer the meat with it in a frying pan. For the same purposes, you can add a piece of butter or a couple of tablespoons of the broth in which our meat was cooked.

To make boiled meat more juicy, there is one “trick” - after cooking, do not take it out of the broth immediately, let it cool right in it. Well, take the meat, respectively, of medium fat content - then the minced meat from it will not be dry.

4 For juiciness and greater “viscosity” of the filling, you can add 1 tablespoon of flour and a piece of butter (50-70 grams), fry everything together a little and add half a glass of milk. By simmering the resulting mixture over medium heat, stirring constantly, we will essentially get minced meat in a white milk sauce. This will make it thicker, convenient for stuffing pancakes. The filling will not spill out of the pancakes while eating and will have a juicy and “rich” taste. 5 Now let's see what is often added to minced meat (except onions and spices) for large volumes and a variety of tastes. Often added boiled rice, a little, about 1/4 of the total volume of minced meat (although this is a matter of taste).

By the way, don’t be afraid to experiment with grains in fillings! For example, I often do mixture of minced meat, buckwheat, carrots and onions- it’s very tasty and unusual. You can even take a mix of different types of cereals - it will have a very interesting taste and will surprise your guests, who will spend a long time trying to understand what you stuffed your pancakes with?

6 They also do mixture of minced meat with onion and boiled egg. For 1 kg. boil about 5-6 eggs of minced meat. Finely chop them with a knife and mix with the minced meat already fried in a frying pan.
7 Many people love filled pancakes from minced meat and carrots with onions. Finely grate the carrots and fry them with finely chopped onion. And only then mix it with the prepared fried minced meat and simmer together for a couple more minutes. I personally really like this filling, I just respect carrots :-), and some people think that carrots will give the filling a sweetish taste and, they say, it doesn’t go well with meat. Well, again, it’s a matter of your taste. Carrots add juiciness to the pancake filling and a special taste.
8 Carrots can be replaced by many other types of vegetables- can be done with cabbage, celery stalk, greens, broccoli, etc. Whatever your imagination and taste tell you! But still, you shouldn’t get carried away - meat in this filling should play the main role, and vegetables, cereals, herbs, eggs, etc. - still just additives that only improve the taste and give additional juiciness to the meat filling.

Chicken liver pancake filling - step-by-step recipe with photos.

Liver is a healthy product (contains a lot of valuable iron, as well as many other vitamins and valuable substances in an easily digestible form). But, unfortunately, not everyone loves it for its specific smell. My daughter, for example, cannot stand liver at all, and only pancakes with liver are an exception!

Chicken liver is a very popular product; it is more delicate in taste and composition than beef or pork, but you can use any type of liver for this filling - the essence will not change. There is nothing complicated, first we will make the filling from the liver, while it cools we will bake our pancakes. We will bake the most ordinary ones - with milk, but definitely thin ones. It is easier to wrap a large amount of filling into a thin pancake. And the more filling, the tastier, everyone knows that :)

For pancakes we will take:

  • 2 eggs
  • 2.5 glasses of milk
  • 1.5 cups sifted flour
  • 2 tbsp. Sahara
  • 3 tbsp. sunflower oil
  • salt 1 tsp

For filling pancakes:

  • about 0.5 kg. chicken liver
  • 1 large onion
  • vegetable oil for frying
1 Let's start with the filling - prepare the liver (so that it has time to cool while we prepare the pancakes). We will remove the film from the liver, cut out the solid inclusions and veins, leaving only the pulp.
2 Cut the onion and liver into medium pieces and place the onion in a frying pan with oil.
3 When the onion is lightly fried, add pieces of liver to it.
4 When the liver is ready (no red juice will come out when cut), it will take about 10 minutes, let it cool a little. And then we’ll put it through a meat grinder. If the filling is too dry for your taste, add butter or sour cream to it.
5 Now let's quickly make pancakes. Add salt, sugar and eggs to warm milk. Beat the mixture with a whisk or blender.
6 Add the flour sifted through a fine sieve into the dough in small portions, continuing to stir it continuously with a whisk.
7 Place the frying pan on heat. When there are no lumps in the dough, add a little more sunflower oil to it and mix well.
8 The dough is ready. We begin to bake the pancakes in a well-heated, lightly greased frying pan, frying them on both sides until golden brown. This is the stack of pancakes we got. Minced liver is also ready for further exploits.

9 All that remains is to wrap the minced meat in the finished pancakes in any way convenient for you.

10 Ready-made stuffed pancakes must be additionally fried in butter, on both sides, in a hot frying pan with a lid. Serve hot, with sour cream and herbs.

Sweet curd filling for delicious pancakes.

I really love this filling for pancakes; pancakes with curd filling are probably the most common pancake dish on my table! More often, of course, this is a sweet filling (that’s why it’s so popular!), but you can mix cottage cheese with herbs and season with salt - it’s also very tasty!

Let's take a closer look at interesting options for sweet fillings with cottage cheese!

For example, like this -

For the sweet and aromatic curd filling we will need:

  • Fresh cottage cheese - 1 pack
  • Sugar - 2 tbsp. spoons
  • Lemon juice and zest (1-2 tablespoons)
  • Vanillin – 1 sachet
  • Butter - 50 gr.
  • Any berries as desired

Grind the cottage cheese in a bowl until it forms a paste. Add sugar or powdered sugar, vanillin, a spoonful of lemon juice and the zest of half a lemon for flavor. You can add a little heavy cream, sour cream or even melted butter for juiciness, but this is not necessary.

Wrap the filling in a pancake in any way convenient for you. If you like hot, crispy pancakes, wrap them so that the filling does not leak out and fry them in butter.

But you can wrap the pancake in an ordinary open tube so that the curd filling is visible and decorate the top with any fresh berries and, if desired, sprinkle with powdered sugar or sour cream. Very beautiful and elegant!

An even more delicious version of curd filling!

You can take heavy cream and whip it to a stable foam, then gradually beat in powdered sugar and cottage cheese - you get an airy, delicious filling, similar to the most delicate cream for a cake!

Pancakes with curd filling “Hungarian”.

If you divide the thin pancakes into two portions, coat one with apricot (or any other sweet) jam, and the second with cottage cheese (in addition to the above ingredients, you need to grind one yolk into the cottage cheese), twist them into open tubes, place them on a plate, cutting off the uneven edges, and sprinkle lightly with powdered sugar - you can get such an exquisite dessert - tasty and beautiful.

Filling with cottage cheese and raisins.

You can add a handful of raisins pre-soaked in cold water to the cottage cheese (to speed up the process, soak the raisins in boiling water).

Some people like to add walnuts, others mix cottage cheese with ready-made jam or berries - nothing will restrain your imagination here, except perhaps the lack of the necessary products in the refrigerator... :)

I write approximately the weight for the ingredients - it’s entirely a matter of your taste and the number of pancakes you plan to make. Some people like them very sweet, some don’t, some will get a sour apple, some will get a sweet one, and cottage cheese can taste different - from tender, sweetish, to sourish in taste. Therefore, add sugar according to your desire and taste.

Let's take:

  • Fresh cottage cheese - 1 pack
  • Apple - 2-3 pcs.
  • Sugar - 2 tbsp. spoons
  • Cinnamon - 1-2 teaspoons
  • Vanillin – 1 sachet
  • Butter - 50 gr.
  • Lemon optional

First, let's make a common curd base for the filling. Grind the cottage cheese until there are no lumps until smooth. Add 1-2 tablespoons of sugar (powdered sugar is fine), vanillin, maybe a couple of tablespoons of cream or melted butter. But I’ll tell you a secret - everything works out great without them! The apple will give us the necessary juiciness.

Now we can go two ways - add apples inside the pancakes along with the curd filling or place them on top when serving.

1 OPTION- Grate the apples on a coarse grater (peel the skin!), add a spoonful of sugar and simmer a little in a frying pan with a piece of butter and a spoonful of cinnamon - 10 minutes over medium heat. Cool. Wrap 1 tablespoon of curd filling plus 1 spoon of apple-cinnamon mixture into a pancake. Wrap the pancake in an envelope (as in the photo). Fry on both sides like pies in butter. When serving, you can sprinkle with powdered sugar.
2 OPTION- cut apples (you can take peach, pear) into small cubes. In a hot frying pan, heat a stick of butter with 1-2 tablespoons of sugar and cinnamon. Add chopped apples to this mixture and simmer until soft. We fill the pancakes with the curd mixture, fry them, and when serving on top, decorate them with the apple mixture.

When the apples are simmering in a frying pan, it is very good to add a spoonful of lemon juice and a little grated lemon zest for taste - the aroma will be simply unique!

The curd filling for pancakes can be unsweetened. And why be surprised, because cottage cheese is, in fact, the same young, tender white cheese. In combination with herbs and other spicy additives (as in our recipe - with garlic), cottage cheese will add a wonderful piquant taste to our pancakes. Where does the filling get such an unusual reddish color? And this is already a secret ingredient, look at it in the list of products for the filling.

But first, a few words about the pancakes themselves. Since ours will not be sweet, we don’t have to add sugar to the dough at all. But finely chopped greens must be added by mixing them into the pancake dough immediately before preparing the pancakes. The rest are ordinary thin pancakes, which we have already discussed with you more than once, for example, here

But let's get back to the filling. What you need to prepare:

  • 100 g cottage cheese
  • 6 sun-dried tomatoes, finely chopped
  • 4 tablespoons olive oil
  • 1-2 teaspoons cumin
  • 1-2 cloves of garlic
  • 1-2 carrots, boiled or baked, then chopped
  • salt and pepper

There is nothing complicated in preparing the filling - we collect all the ingredients from the recipe and mix them in a blender to form a paste. Pre-crush the garlic with a crush. Place the resulting filling on the pancake, roll it into a tight tube, and press lightly to keep its shape. Place on a plate and serve.


Ingredients:

  • Ham -200 -300 gr.
  • Hard cheese - 200 gr.
  • Green onion - bunch
  • Dill - bunch
  • Salt, black pepper to taste

We cut the ham very finely. Grate the cheese on a coarse grater. Finely chop the greens. Mix everything, salt and pepper to taste. You don’t have to add anything to bind it, because even though the filling will crumble during the cooking process, with further heating and frying of the pancakes, the cheese will melt and bind the filling, making it juicy, aromatic and very tasty.

Wrap the pancakes, preferably in a closed way - an envelope or a closed roll, and fry in a frying pan with a small amount of butter until golden brown.

These pancakes can be stored in the refrigerator for a couple of days, cold, not fried, or can be placed in the freezer for almost any shelf life. Serve them hot and well browned, then the cheese filling will reveal itself in all its delicious glory!

And here is another similar version of this filling -

The filling for breaded pancakes is made from eggs, cheese and ham.

It seems to have almost the same ingredients - but it looks completely different!

How to prepare these pancakes and this filling:

We take all the same ingredients as in the previous recipe, but we will add greens to the pancake dough (only half a bunch of dill or green onions, finely chopped) - and boiled eggs - 5 pieces - to the filling.
Ingredients:

  • Ham - 300 gr.
  • Hard cheese - 200 gr.
  • 5 eggs (4 boiled and 1 raw)
  • Dill - 0.5 bunch
  • Salt, black pepper to taste
  • Breading (crumbs or ready-made breading mixture)

Cooking process:

1 Boil and cool 4 eggs in cold water (leave one egg raw for breading). Cut the ham and eggs into thin slices, grate the cheese on a coarse grater. 2 Prepare pancakes according to any recipe for thin pancakes, but add finely chopped dill (or other herbs) directly to the dough at the last stage of cooking. Bake pancakes, before each new pancake, stir the dough from the bottom so that the flour and herbs do not settle to the bottom of the bowl. 3 Place the filling on the finished pancake as shown in photo 3: first a round slice of ham, then 2 round slices of egg, sprinkle cheese on top. 4 Roll the pancakes into an envelope as usual and start breading. Pour dry breading into a separate plate. In the other - a mixture of eggs and salt. 5 Brush each pancake with beaten egg and salt, you can dip it in the egg mixture, you can brush it with a brush. 6 Roll in breading and fry in a frying pan with butter. These pancakes are best served hot.

These are the pancakes with delicious filling and crispy crust - very unusual.

Filling for pancakes with mushrooms - “Pancake bags”


For the mushroom filling we need:

  • champignon mushrooms 500 g
  • onions 2 pcs.
  • processed cream cheese 100 g
  • pepper
  • greenery
  • onion feathers

Let's prepare it like this:

1 Wash the green onions and mushrooms thoroughly and dry them slightly. It is better not to wash the mushrooms, if they are champignons, but simply peel off the skin - this way they will not take up excess water. 2 Cut the mushrooms into medium-sized cubes and fry in a frying pan with butter for about 10 minutes. When the water has evaporated from them, add the chopped onions. Fry until done. Let it cool down. 3 Mix the melted cheese with finely chopped green onions (or other herbs). Mix the cooled mushrooms with this mixture. Salt and pepper to taste. 4 Place the filling on the pancake and wrap it in a bag, tying the top of the “bag” with a green onion feather or any long sprig of greenery. You can use cheese strips (made from smoked “pigtail” cheese) for these purposes. It is best to form such pancake bags from still warm, not cooled pancakes.

By the way, you can put absolutely any filling in these bags. On a holiday platter, pancake bags look very original and intriguing!


In general, this filling recipe is similar to the very first recipe - pancakes with meat, only we will replace the meat with chicken fillet.

We will need:

  • Chicken fillet - 0.7 -1 kg.
  • Onions 5-7 pcs.
  • Butter 1 tbsp.
  • Olive oil -3-4 tbsp.
  • for broth Celery roots, parsley, carrots, onion
  • Spices - Salt, bay leaf, black pepper, curry, hot pepper

Preparing this delicious filling is very simple, but a little time-consuming. For 30 minutes, boil the chicken fillet in the broth, with the obligatory addition of spices, celery root, parsley and carrots with onions. Cool and turn through a meat grinder.

To prevent the filling from being dry, you need to add more onions. Peel and brown 5-6 onions, or rather, even fry in oil until golden brown. For a delicious chicken filling, a well-fried onion is most suitable! It’s good to add a little curry seasoning here - it goes well with the chicken and gives a beautiful yellow tint to the whole filling. Add salt and pepper to taste. You can add dry chili pepper for flavor.

Mix the prepared onion with the minced chicken, add salt and pepper if there is not enough. Fill the pancakes with filling and fry them on both sides if we plan to serve them immediately. But these pancakes can be frozen in the freezer; they keep their shape well and their taste does not deteriorate after defrosting.

Buckwheat pancakes with cottage cheese and salmon are a variant of fish filling.

Still, I decided to insert another recipe for pancakes, which has not yet been described anywhere - a recipe for buckwheat pancakes. And the filling for it will be made from delicious fish - lightly salted salmon with cottage cheese. Mmmm... it's very tasty!

To get such beautiful and tasty buckwheat pancakes, we will have to tinker with the dough (yeast dough). But don’t be afraid of difficulties, everything is not at all difficult for experienced cooks like you and me :) But it will take much more time than if we were preparing ordinary quick pancakes without yeast.

Let's take:

  • 2 tbsp. buckwheat flour
  • 3.5-4 tbsp. milk
  • 3 eggs
  • 12.5 gr. fresh yeast
  • 0.5 tsp salt
  • 2 tsp Sahara
  • 2 tsp butter, melt
  • 3 tbsp. vegetable oil
1 Sift salt and flour through a sieve into a deep bowl where the dough will be kneaded. Keep in mind that it will increase in volume by 2-3 times when it rises - immediately take a high container. Heat 2 2 glasses of milk to warm temperature. Add yeast, sugar, mix everything and add the resulting mixture to the sifted flour. Add the yolks and melted butter, mix everything and place in a warm place, covered with a towel so that the dough does not dry out. 3 When the dough has risen 1-2 times, stir it and add beaten egg whites and vegetable oil to it. Stir until the dough becomes smooth. Leave in a warm place for another hour. 4 Bake, after an hour, in a hot frying pan, pouring out the dough in a thin layer and quickly spreading it over the hot surface of the frying pan - then those “cherished holes” that many housewives so want to achieve in the process of preparing pancakes will appear. 5 Stack the pancakes and start making the filling.

For the filling we'll take:

  • 200 g homemade cottage cheese
  • 2-3 tbsp. l. sour cream
  • half a bunch of dill
  • 250-300 g lightly salted salmon
6 Grind the cottage cheese through a sieve, add sour cream, a small pinch of salt, finely chopped dill and mix well until it forms a paste. 7 Grease the pancake with the curd mixture, place the salmon slices on it and roll it into a tube. It will be even tastier if you serve pancakes with sour cream and garnish with herbs.

How to wrap spring rolls beautifully and quickly - Video Tip.

It's probably time to stop... Although there are a lot of recipes for pancake fillings! Enjoy your tea with pancakes and enjoy your time at the stove. Do everything in the mood and your pancakes, stuffed with a wide variety of fillings, will certainly turn out great!

Pancakes with meat filling are a favorite delicacy for many. However, the taste of the finished dish is affected by the minced meat that is used to fill the pancakes. Therefore, it must be prepared correctly to ensure excellent pancakes.
Recipe contents:

As you know, pancakes can be stuffed with anything. However, the most popular filling is meat. It’s not difficult to prepare, the ingredients are affordable, and the finished dish is quite satisfying. In addition, here you can use any meat, and in any of its forms. For example, pork, beef, veal are suitable, and for a more dietary dish, use chicken, rabbit or turkey. The meat can be minced in a meat grinder or finely chopped with a knife. In addition, it can be boiled, baked, fried, etc. As you can see, there are quite a lot of options for use and each method is good in its own way.

In this review, I will tell you about one of these many options for preparing meat filling for pancakes. The meat is first boiled, then twisted and stewed with fried onions in a small amount of broth. Pancakes with this filling turn out to be the most juicy and tender, they make most people hungry! Of course, it’s difficult to argue about tastes, but it’s a fact that meat filling prepared in this way is the most popular. Therefore, we will focus on this option.

You can prepare any kind of pancakes for this filling. Whey, liquid 1% kefir, yogurt, water, beer, milk and other liquids are perfect.

  • Calorie content per 100 g - 160 kcal.
  • Number of servings - minced meat is obtained for approximately 15 pieces. pancakes
  • Cooking time - 1-2 hours

Ingredients:

  • Any meat (in this recipe pork) - 600 g
  • Onions - 1 pc.
  • Butter - for frying
  • Salt - 0.5 tsp. or to taste
  • Ground black pepper - a pinch
  • Any spices and herbs - for cooking broth

Step-by-step preparation of minced meat for pancakes:


1. Wash the meat, cut off the film and place in a pan with water. Boil, skim off the foam, reduce heat and cook until tender. Depending on the variety, it will take a different amount of time to cook. During cooking, season it with salt and ground pepper. If desired, you can add onions, carrots, garlic, bay leaves and other roots to the broth to improve the taste.


2. Leave the finished meat to cool in the broth. This way it will not weather or dry out, but will be saturated with juice, which will make the filling juicier. You will literally need 3-5 tbsp of broth for the recipe, so you can use it for another dish.


3. Then install a meat grinder with a middle grid and twist the meat.


4. Peel the onions, wash and chop into small cubes.


5. Melt the butter in a frying pan. Literally 20-30 grams is enough. If you want a less fatty dish, then use vegetable oil.


6. When the butter is completely melted, add the onion to the pan.


7. Over medium heat, stirring occasionally, sauté until translucent.


8. Then add minced meat to the frying pan with the onions.

1. In order to prepare choux pastry for pancakes, you should take a deep bowl or pan, the volume of which will be at least 1-1.5 liters. Break chicken eggs into the bottom of the selected bowl, add a little sugar and a pinch of salt. Granulated sugar will not give a sweet taste to pancakes; its task is different - to help reveal the taste of the dough. Mix eggs with salt and sugar with a whisk.

2. Now you should heat the yogurt or kefir to a lukewarm state and add it to the egg mixture.


3. Add a small amount of flour mixed with baking soda, beat it into the dough with a whisk. If you want to sift the flour, you should do it in advance so that the flour rests a little.


4. In the same way, add the entire volume of flour to the pancake dough. The dough turns out very thick, like pancakes.


5. Next, boil water and add the required amount to the dough. During this time, stir constantly so that all ingredients are evenly combined.


6. Add vegetable oil, mix the dough well and leave it for 15-20 minutes.


7. Lightly grease the frying pan with oil, heat it up and pour the first portion of dough onto the bottom. To do this, the pan should be slightly tilted in a circle, then the pancake will be thin and even.


8. When the dough is browned on the bottom side and many small air bubbles appear at the top, the pancake should be turned over. To pry off the pancake, you can use a silicone spatula.


9. Fry all the pancakes one by one and place them on a plate. There is no need to grease, although you can add a little butter.


10. Pour vegetable oil into a frying pan, add minced meat and add peeled and chopped onions. If desired, the mass can be peppered or sprinkled with a special seasoning for meat. You can also add a little grated carrots.


11. Fry over low heat until cooked. It is best to prepare the filling with the lid on. At the end, remove the lid and allow the minced meat to brown. It is important to know when to stop, because the filling may become too dry.


12. Now, how to cook a stuffed pancake with minced meat? Place about a tablespoon of filling onto the pancake.


13. Fold the top and bottom of the pancake towards the center with the filling.


14. Fold the resulting workpiece so that the left edge of the pancake is on top of the filling. Now wrap the remaining free edge around the workpiece.


The minced pancakes are tasty, juicy and aromatic. They don't need any additions. This dish can be served either warm or cold!

How to cook pancakes stuffed with minced meat recipe with photos - a complete description of the preparation so that the dish turns out very tasty and original.

What do you think is the most important thing in stuffed pancakes – the pancakes or the minced meat? Usually, the emphasis is on minced meat, and pancakes are baked in the most simple way - with milk, or even water. I want to invite you to try wonderfully delicious pancakes with minced meat, a recipe with step-by-step photos, for simplicity and clarity of perception. You will learn not only how to make an excellent filling from minced meat that does not spill out of pancakes, but also how to bake excellent pancakes with kefir, which you will then not only stuff, but also enjoy eating just like that. They are neither thin nor thick, with a well-defined “crispy” taste. Consolidation!

Ingredients for 10 pancakes

  • 2 eggs,
  • 2.5 cups of kefir,
  • 8 tablespoons flour,
  • 2 tablespoons sugar,
  • A pinch of salt,
  • 1 teaspoon baking powder or 1/3 teaspoon baking soda
  • 3 tablespoons of vegetable oil in the dough
  • 500 grams of minced meat or chicken,
  • 1 large onion,
  • 30 grams of butter,
  • 1/2 tablespoon flour,
  • 5 tablespoons of milk,
  • Salt and pepper to taste,
  • Vegetable oil for frying

How to cook pancakes with minced meat

I always start with minced meat. I already have ready-made minced meat. And I will fry it with onions and add some ingredients that will create a delightful feeling of juiciness and softness. And it won’t be a specially prepared sauce. We will do everything in one step on one frying pan.

Let's start with the onion. Wash, peel, chop finely, pour vegetable oil into a frying pan, fry the onion, stirring continuously, until lightly golden (it took me 7 minutes).

Place the minced meat, add salt and pepper, mix.

Place on the stove and fry over medium heat, constantly breaking up the lumps into which the finished minced meat tends to stick together. Within 5-7 minutes the minced meat will be completely ready - there will be no raw areas left in it. If the minced meat still sticks together, go over it with a spatula, pressing the minced meat into the frying pan, as if tamping it down - the lumps will break up.

Fry, stirring, for a couple of minutes until the oil melts. Add milk (you can use cream, it will be especially tasty with fatty ones). Mix again. Let it cook for two minutes, stir again. And fry for another two minutes. As you can see, the minced meat has become golden and dense. It will no longer crumble when stuffed.

Let's start frying pancakes. Break two eggs into a large bowl, add salt, sugar and beat with a broom until smooth.

Add kefir and vegetable oil.

Mix well. Add 2-3 tablespoons of flour and mix into the dough each time until the lumps disappear. In kefir they disperse quite easily.

Lastly add baking powder. Let the dough sit for five minutes. Mix again. You can bake.

Place a frying pan (preferably two) on the stove. We drip oil onto each one. Pour in two-thirds of a ladle of dough and, turning the pan at different angles, let the dough spread. When the bottom side of the pancake is well cooked, flip the pancake over. And fry until golden areas form.

Take the finished pancakes one at a time and place a tablespoon of minced meat two centimeters from the edge.

Wrap the pancake as if it were an envelope. First the back edge, then from the sides and twist to the end.

You get neat rectangular pancakes. Everything is done quickly, the filling remains warm.

Pancakes with minced meat are eaten with lightning speed. Bon appetit!

Pancakes stuffed with minced meat

Pancakes stuffed with minced meat Homemade ones will be much tastier and healthier than store-bought ones. Moreover, preparing them is not at all difficult, and the ingredients you need are simple. As a result, after spending one hour, you can prepare a delicious, satisfying dinner for your family. The meat filling can be prepared in different ways, but it is often made from rice and minced meat. This is a classic option that everyone loves. These pancakes can be prepared for future use by simply freezing them and then reheating them in the microwave or oven over low heat as needed. Below is a detailed recipe for making these pancakes.

The following products need to be prepared:

  • 16 ready-made pancakes;
  • 500 g of meat (half pork and beef);
  • 0.5 tbsp. round rice;
  • one head of onion;
  • vegetable oil (for frying);
  • ground pepper and salt to taste.

    Prepare pancakes stuffed with minced meat as follows:

    Take a small saucepan, pour a liter of water into it, put it on the fire, wait until the water boils. Then you need to salt the water. Also, it is worth noting that for a more interesting taste, you can replace the salt with any broth cube. We prepare the rice, you need to sort it and rinse it, then put it in boiling water and cook over low heat for about twenty minutes until completely cooked.

    In the meantime, while the rice is still cooking, you can make minced meat by grinding the meat using a meat grinder. There is no need to add onions yet.

    The resulting minced meat should be peppered and salted to taste and mixed thoroughly. If you wish, you can put a little of your favorite seasonings into the minced meat.

    When the rice is cooked, you will need to drain the water. If it turns out that the rice is too salty, then you should simply rinse it under clean cold water.

    The onions must be peeled and cut into small cubes.

    Then you need to pour about four tablespoons of vegetable oil into a frying pan and fry the chopped onions until golden brown.

    When frying, the minced meat should be stirred periodically with a wooden spatula and at the same time breaking up large pieces so that the minced meat turns out homogeneous. 5 minutes before the mixture of minced meat and onions is fully cooked, cover with a lid and simmer over low heat.

    The prepared minced meat must be mixed with boiled rice. If the minced meat turns out dry, then you should add a little butter to it. You need to taste the minced meat for salt and add more salt if necessary. Our meat filling for pancakes is ready.

    Well, now the last stage - wrap the minced meat in pancakes. Depending on the size of the pancake we will add 1.5 or 2 tbsp. l. fillings. Please note that the larger the pancake, the easier it will be to wrap.

    It is better to wrap pancakes in the form of an envelope, but you can also wrap them in the form of a triangle, as you like.

    The end result is this beautiful stuffed pancake in the form of an envelope.

    It is also worth frying each of our pancakes on both sides in butter and serving hot in portions with sour cream. It will be very tasty! And next time you can try making pancakes with meat and egg. It will turn out very tasty too!

    that Swiss pastry chefs have made the world's smallest cake Next

    that Swiss confectioners have made the world's smallest cake. Its dimensions are so tiny that such a cake could easily be placed on the tip of the index finger, and its details could only be seen under a magnifying glass or microscope. Collapse

    that the tallest cake in the world is Next

    that the tallest cake in the world is a 100-tier dessert, the height of which is 31 meters. Such a huge masterpiece was prepared by Beta Cornell from the American state of Michigan. Collapse

    that cakes are very often used as throwing weapons Next

    that cakes are very often used as throwing weapons, which demonstrate public distrust, as well as contempt for popular personalities. Noel Gaudin was the first person to come up with this tradition of throwing cakes at famous people. Collapse

    that back in 1989, cooks from Indonesia baked a pie Next

    that back in 1989, cooks from Indonesia baked a pie whose size was 25 meters. It took more than 1.5 tons of granulated sugar to prepare it! Collapse

    that the most expensive wedding cake was created by highly qualified confectioners from Next

    that the most expensive wedding cake was created by highly qualified confectioners from Beverly Hills. Its cost was 20 million US dollars. The surface of the cake was decorated with real diamonds, and security was also attached to monitor the safety of such a precious holiday dessert. Collapse

    that pastry chefs from Peru made the world's longest cake Next

    that confectioners from Peru made the world's longest cake, the length of which reached 246 meters. 300 people worked on its creation, who spent 0.5 tons of granulated sugar and eggs to create the record holder. The finished dessert was divided into 15,000 pieces, which were treated to all the children. Collapse

    that the world's largest pie was baked in the summer of 2000 Next

    that the world's largest pie was baked in the summer of 2000 in the Spanish town of Marin. The length of the record holder was 135 meters, and its preparation required 600 kg of flour, 580 kg of onions, 300 kg of sardines and another 200 kg of tuna. Collapse

    Pancakes stuffed with meat

    May 10, 2012

    One of the Russian recipes is pancakes. I'm posting my recipe - pancakes with meat, or rather pancakes with minced meat. Usually, I fry the ground beef that is included in the filling, and of course the onions too. If it’s convenient for you, you can simply boil the meat and chop it finely. Then fry in oil until golden brown along with the onion (or do not fry the meat at all), and immediately use it for its intended purpose. From the specified amount of ingredients I get 16 pancakes stuffed with minced meat.

      For pancake dough:
  • 2 chicken eggs
  • 1 tablespoon sugar
  • 1/3 teaspoon salt
  • 2 cups whole milk
  • 1 1/5 cups sifted flour
  • 2 tablespoons vegetable oil
  • vegetable oil - for frying pancakes
  • 2 tablespoons butter or vegetable oil
  • 1 medium onion, peeled and finely chopped
  • 450 g ground beef
  • salt to taste
  • ground black pepper to taste

    • Recipe for pancakes stuffed with meat

    To prepare the dough, in a deep bowl, beat the eggs with 1 tablespoon of sugar and a pinch of salt. I don't add a lot of sugar, since the filling is not sweet. You can increase the amount of sugar if you want to eat pancakes with jam or jam... Then add 2 cups of milk and 2 tablespoons of vegetable oil to the beaten eggs, mix everything well. Sift flour into the dough, while it is still quite liquid. I don’t put the flour all at once, but in parts, since the amount of flour depends on how thick the pancake you want to get. Again, you can make lacy thin pancakes. Or you can make it thicker, as, for example, for this meat filling. So, mix everything well so that there are no lumps in the dough. Over medium heat in a cast iron or Teflon frying pan with a small amount of vegetable oil, bake golden pancakes.

    Set the pancakes aside. Prepare the filling for minced pancakes.

    Peel the onion and chop finely. Fry the onion in a frying pan in vegetable oil (1 tablespoon) until translucent. Then add the mince and fry until golden brown (about 15 minutes). Season the filling with salt and ground black pepper to taste. Remove everything from heat and cool. Now place 1 tablespoon of cooled minced meat filling on each pancake. Fold the pancake into an envelope. These are the pancakes stuffed with minced meat.

    Heat 1 tablespoon of the remaining vegetable oil in a frying pan. Fry pancakes on both sides until golden brown. Serve pancakes stuffed with meat warm or at room temperature. Bon appetit!

    http://facebook.com/profile.php?id=100001713440722 Oksana Kontareva

    Classic empanadas! And they turned out so delicious, so tanned, thin, lovely! That’s it, I went to the store to get the ingredients - I’ll sculpt and craft!) True, I add milk, eggs and flour in slightly different proportions, but there are so many people and so many ideas!

    https://plus.google.com/116386772458064677726 Marina Andreeva

    I add a tablespoon of starch to the dough and let it sit for an hour. And then I fry the pancakes, and I pour vegetable oil into the frying pan just before the first pancake, and fry the rest without oil. This recipe is good because thanks to the vegetable oil in the dough, the pancakes will not stick to the pan.

    http://twitter.com/ArshawinSeryj Sergey Eremenko

    I read the preparation and there is nothing complicated. A minimum of ingredients, a minimum of time and you get delicious pancakes with meat. I’ll add it to my bookmarks and definitely try to make this dessert!

    http://twitter.com/funosok Petukhov Nikita

    Pancakes with meat, familiar from childhood. What is Maslenitsa without them!

    http://vk.com/id89981344 Irina Polyakova

    My husband sometimes has pancakes with meat for breakfast. I make a lot at once and then freeze it. And it’s expensive to buy in a store. What are there 6 pancakes in a package for my husband for one tooth)))

    Stuffed pancakes with meat. Photo recipe

    I often make pancakes, but before I could not make them with filling, because the pancakes were quickly snapped up, and there was nothing left to fill. One day my husband and I bought store-bought empanadas. I won’t say that we didn’t like them, I’m just generally suspicious of public catering, and their price is not at all low. So I finally decided to make homemade empanadas. You can see the result in the photo above:) My husband and I really liked these filled pancakes. they turned out even tastier than from the store, and the price was 4(!) times cheaper. In general, I’d like to present you with my pancake recipe.

    • 1 l. milk
    • 2 eggs
    • 3 tbsp. l. Sahara
    • 2 tsp baking powder or 1 tsp. slaked soda
    • A pinch of salt
    • 1 tbsp. l. sunflower oil
    • 200 g minced meat
    • 1 large onion
    • 3 eggs

    I’ll say right away that I made pancakes for future use and therefore there will be more products in the photo than what is written in the ingredients.
    Boil the eggs.

    Fry the minced meat in a frying pan for 10-15 minutes, stirring constantly. Peel the onion, chop finely and add to the minced meat. Fry for another 5-10 minutes.

    Take minced meat that is not too fatty. I had beef and chicken.

    The fried minced meat turns out to be lumps, so it needs to be passed through a meat grinder.

    Three eggs on a coarse grater and add to the minced meat.

    By the way, eggs can be replaced with mushrooms, then you just need to pre-fry them along with minced meat and onions.

    Mix the pancake dough.

    The milk needs to be slightly heated, but not too much, otherwise the eggs will boil. Beat the eggs well and mix with milk. Add sugar and salt. Beat everything well until the sugar dissolves.

    Add baking powder and a little flour. Do not try to pour a lot of flour at once, firstly, it is not convenient to stir, and, secondly, it is very easy to over-mix and then the dough will have to be diluted. I usually add a third of a glass at a time and, after stirring, see if it’s enough or if I need to add more. The thinner the batter, the thinner the pancakes will be, but if you make it too thin, the pancakes will tear when flipped. When you decide that the dough is ready, you can add vegetable oil to it (optional) so that the pancakes come off the pan better.

    Fry the pancakes until golden brown.

    Place the filling on the edge of the pancake.

    Pancakes with meat, Stuffed pancakes

    We bring to your attention a recipe for a very tasty dish. Absolutely everyone will like pancakes with aromatic and tasty filling of chicken and mushrooms, baked under filling in the oven.

    flour, milk, salt, vegetable oil, eggs, sugar, champignons, chicken fillet, onion, salt, ground black pepper, sour cream, flour, vegetable oil, sour cream, eggs.

    For your festive New Year's feast, you can prepare a delicious snack in the shape of an indispensable attribute of Santa Claus - a bag of gifts. To do this, first make thin pancakes, and then fill them with a hearty filling of boiled chicken, rice and sautéed vegetables.

    eggs, sugar, salt, milk, wheat flour, vegetable oil, rice, chicken, carrots, onions, salt, vegetable oil, mayonnaise, green onions, herbs

    Draniki with meat are pancakes made from raw potatoes stuffed with minced meat. This dish is traditional for Belarusian, Lithuanian and Polish cuisine, and now it is impossible to imagine our usual menu without potato pancakes.

    potatoes, salt, flour, eggs, vegetable oil, beef, pork, onion, bun, milk, eggs, salt, pepper

    Empanadas are very easy to prepare and are one of the few dishes that have a large variety of cooking methods. Every housewife has her own proven and only true recipe for pancakes, including me.

    wheat flour, eggs, vegetable oil, sugar, salt, water, pork, onion, garlic, nutmeg, salt, ground black pepper, vegetable oil

    All rights to materials located on the website www.RussianFood.com. are protected in accordance with current legislation. For any use of site materials, a hyperlink to www.RussianFood.com is required.

    The site administration is not responsible for the results of using the given culinary recipes, methods of their preparation, culinary and other recommendations, the performance of the resources to which hyperlinks are posted, and for the content of advertisements. The site administration may not share the opinions of the authors of articles posted on the site www.RussianFood.com

    Stuffed pancakes

    Probably everyone bakes pancakes. They are eaten with sour cream and prepared with various fillings. Pancakes with meat are a very filling and tasty dish. They can be served as an independent dish for a family dinner.

    • Milk 1 Liter
    • Flour 560 grams
    • Eggs 5 pieces
    • Sugar 2.5 teaspoons
    • Salt 0.5 teaspoons
    • Soda 1/3 teaspoon
    • Vegetable oil 50 grams
    • Beef 200 grams
    • Pork 300 grams
    • Onion 2 pieces
    • Salt To taste
    • Vegetable oil To taste

    1. To prepare pancakes, you need to heat the milk. Pour half the milk into a separate bowl and add salt, sugar, soda and eggs. Mix everything. Add sifted flour and knead the dough. Pour in the remaining milk and butter. Mix well.

    2. Now bake pancakes in a frying pan. Grease a frying pan with oil and fry the pancakes on both sides.

    3. The pancakes are ready. Put them aside and start preparing the filling. Mix minced pork and beef. Add salt and pepper to taste and mix well.

    4. Peel the onion and chop finely. Fry the minced meat in a frying pan until the excess liquid evaporates. Add onion to the minced meat and fry until the minced meat is ready.

    5. Place minced meat in the middle of the pancake and wrap it in an envelope. Your pancakes are ready. Bon appetit. You can fry the stuffed pancakes in a frying pan before serving.

    Video recipe "Stuffed pancakes"

    Stuffed pancakes with minced meat

    Use this recipe to prepare delicious stuffed pancakes with minced meat - the most popular meat filling for pancakes.

    It is minced meat that is most often used to stuff pancakes - this is a very common filling option that many people like. These pancakes turn out to be filling and can serve as a full-fledged breakfast or lunch - whichever you prefer. After eating a couple of these pancakes, you won’t feel hungry again soon.

    • Cooking time: 60 minutes 60 minutes
    • beef, 850g
    • butter, 60g
    • egg, 5pcs
    • water, 1.5l
    • onion, 1 piece
    • vegetable oil, 3 tbsp.
    • Wheat flour
    • bouillon

    How to cook pancakes stuffed with minced meat:

    To make the filling, boil a whole piece of meat, adding salt to the water, cool in the broth, remove from it, then grind in a meat grinder.

    Finely chop and fry the onion in butter until browned, add to the minced meat, add a little broth to make the minced meat juicy.

    Break the eggs into a deep bowl, pour in water, add vegetable oil and salt, and whisk until smooth.

    Gradually add flour to the egg mixture and knead the batter for pancakes - this way they will turn out thin.

    Grease a frying pan with oil, bake pancakes in the usual way, but fry them on one side only.

    Place the filling on the fried side of the pancakes, roll the pancakes into envelopes, then fry in a frying pan in butter until browned.

    It is better to serve stuffed pancakes with minced meat hot.

    Interesting fact: in Georgia, pancakes stuffed with minced meat are called “sultanchiki” - they are served there at wedding celebrations and at feasts dedicated to other festive events.

    Friends, how do you cook pancakes stuffed with minced meat? Share your recipes in the comments.

    Cooking pancakes with minced meat.

    Pancakes are a versatile dish that can be turned into an excellent appetizer for a holiday or everyday table, or served to those with a sweet tooth for dessert. Just change the filling!

    I suggest you prepare very tasty and nutritious minced pancakes. They will appeal to all those who are partial to pancakes and pancakes, as well as those who love meat fillings.

    Ingredients for minced pancakes

    To improve the experience of visitors, our website uses Cookies. If you agree with this, click the "OK" button. Otherwise, please leave the site.

    How to cook delicious pancakes with minced meat (simple recipe with step-by-step photos):

    Prepare thin pancakes according to your favorite recipe. This time I baked with water. I will briefly describe the cooking method. Beat the eggs into a mixer bowl. Add sugar and salt. Since we are preparing unsweetened pancakes with minced meat, there is no need to add a lot of sugar. Beat the eggs until fluffy. The mass will turn light yellow and increase in volume. Sift the flour into a separate container. Mix with baking powder or soda. Pour about 150 ml of water into the egg mixture. It is better to use boiled liquid and cooled to 30-40 degrees. Add flour. Beat at low speed. Pour in the remaining water. Stir. The pancake dough will have a traditional consistency - homogeneous, liquid, pourable. Add unscented vegetable oil. It will prevent the pancakes from sticking to the pan while baking. Fry on both sides until light golden brown. Before baking the first portion of dough, you can grease the pan with fat (a piece of lard, for example). The frying pan should be well heated. Since we will be filling the pancakes with minced meat and then frying them additionally, there is no need to brown them too much. Place the finished pancakes in a stack. To prevent them from sticking together after cooling, coat them with butter. Or cover with a kitchen towel or a frying pan or pot lid to allow the pancakes to steam and become tender. I also really like this recipe for pancakes with kefir. they turn out elastic, thin, with holes. At the same time, you can start preparing the filling. Peel the onion. Finely chop.

    Heat vegetable fat in a frying pan. Add onion.

    Fry until soft. Or until crispy, if you like this kind of onion.

    Add minced meat. I used a combination (pork and beef). But pure pork or beef will do. It will be delicious even with chicken. Breaking up any lumps, fry the minced meat until cooked through.

    It will take on a grayish tint to the finished meat. Only now can you salt it and add spices. Otherwise, the minced meat will turn out tough and tasteless. For seasonings, I chose ground black pepper and herbes de Provence. Garlic and a little sweet paprika would also be nice. You can also add some fresh herbs at the very end of cooking.

    Turn off the heat. Add a couple of spoons of sour cream or a piece of butter. This will make the minced meat for filling pancakes more tender and juicy. You can also “dilute” the meat with boiled rice.

    When the filling has cooled, you can stuff the pancakes. Place 1-1.5 tbsp. l. minced meat on the edge of the pancake.

    Stuffed pancakes with meat

    Pancakes are one of the oldest traditional Russian dishes, without which not a single holiday in Rus' would be complete. In the modern world, pancakes have not lost their popularity; they are still prepared and served in a wide variety of variations, and depending on the filling, this dish can have a different character and act as an appetizer, main course or dessert.
    Stuffed pancakes with meat in milk, which will be discussed in this recipe, can be classified as both an appetizer and a main course. Both adults and children eat them with pleasure, so such a treat can very often be found at the family table.

    • chicken eggs - two pieces;
    • milk - half a liter;
    • wheat flour - one glass;
    • salt - one pinch;
    • granulated sugar - one tablespoon.

    For filling:
    onion - one head;
    minced meat – three hundred grams;
    salt, black pepper (ground) - to taste.

    How to cook stuffed pancakes with meat

    First step. To prepare the pancake dough, take a large deep bowl, crack two chicken eggs into it and beat thoroughly by hand with a whisk or fork.

    Second step. Next, add cold milk and a tablespoon of sugar to the eggs in small portions and beat everything a little again.

    Third step. After this, take the flour, be sure to sift it through a fine sieve and gradually add it to the dough with continuous stirring.

    Fourth step. Knead the dough until all the lumps dissolve and it acquires a consistency similar to liquid sour cream. Be sure to add a pinch of salt, after which you can start baking the pancakes. To do this, grease a heated frying pan with a piece of lard dipped in vegetable oil and pour a little dough onto it, distributing it over the entire surface. Bake pancakes on both sides until cooked.

    Fifth step. At the same time, we prepare the meat filling for our pancakes. To do this, fry the minced meat in a frying pan with vegetable oil, and then add chopped onion to it. Be sure to add salt and pepper to taste. Then place the filling in the center of the pancake.

    Sixth step. We carefully wrap the side edges of the pancake inward and roll it up into an envelope. You can additionally fry each envelope on all sides in vegetable oil.

    Serve ready-made stuffed pancakes with meat filling with fresh herbs, sour cream or any other sauce.

    Adviсe:
    1. The filling can be made from any meat; most often pancakes are made from chicken, pork or turkey meat.
    2. In order for the filling to become more homogeneous, the minced meat in the frying pan must be stirred all the time with a spatula so that it fries into lumps.
    3. Some people like a very homogeneous meat filling; for this, fried minced meat with onions is ground in a blender.
    4. You can also add boiled rice, grated boiled egg, and fried carrots to the meat filling.

    Fluffy milk pancakes without yeast recipe

    Nourishing and very simple - the main advantages of minced pancakes. We invite you to try different variations of this dish to find your favorite. And if you experiment with the sauce, you’ll be left licking your fingers!

    Basic recipe step by step

    Ingredients Quantity
    eggs - 3 pcs.
    ground beef - 400 g
    boiling water - 120 ml
    onion - 1 PC.
    sugar - 15 g
    sunflower oil - 20 ml
    salt - 5 g
    flour - 320 g
    milk - 320 ml
    black pepper - 4 g
    Cooking time: 30 minutes Calorie content per 100 grams: 197 Kcal

    How to cook pancakes with minced meat:


    Pancakes with minced meat and rice

    • 420 ml milk;
    • 340 g flour;
    • 2 eggs;
    • 40 ml sunflower oil;
    • 1 onion;
    • 60 g rice (not parboiled);
    • 180 g minced pork and beef;
    • 20 g lard.

    Time – 40 minutes.

    Calories – 226.

    Preparation:

    1. In a small deep bowl, mix milk with eggs, add salt;
    2. Sift the flour here and pour in the sunflower oil. Stir and let stand for half an hour;
    3. Then bake pancakes, add oil if necessary;
    4. Remove the husk from the onion and chop it finely;
    5. Melt some lard in a frying pan. It can also be replaced with oil;
    6. Place the minced meat here and let it fry a little. All liquid must evaporate;
    7. Then add the onion and fry everything together until the onion becomes soft;
    8. Put the rice to cook. To do this, you need to fill it with water so that it is a finger higher than the cereal;
    9. Cook until all the water is absorbed, then transfer the rice to the minced meat and stir;
    10. Add various spices and turn off the stove;
    11. Place a few spoons of filling into each pancake and wrap them in a tube or envelope;
    12. If desired, heat them a little in butter. Serve with sour cream or ketchup.

    Pancakes with minced chicken and herbs

    • 4 eggs;
    • 1 onion;
    • 60 g of greens;
    • 2 chicken fillets;
    • 650 ml milk;
    • 170 ml mineral water;
    • 7 g sugar;
    • 70 ml sunflower oil;
    • 340 g flour.

    Time – 35 minutes.

    Calories – 152.

    Preparation:

    1. Wash the greens and pick off the leaves. Place them in a blender bowl and pour in mineral water;
    2. Using an immersion blender, puree the leaves. It is advisable that the water be carbonated;
    3. Then pour the mixture into a saucepan, pour in half a liter of milk, beat in three eggs, add sugar and salt to taste;
    4. Sift the flour and blend the whole mass again with a blender, leaving no lumps;
    5. Let the dough rest for about forty minutes, then fry the pancakes in a small amount of vegetable oil;
    6. In another frying pan, fry the peeled and finely chopped onion;
    7. Cut off all excess veins from the fillet and wash it, then pass it through a meat grinder;
    8. Then mix the minced meat with the already cooled onion, add various spices;
    9. Pour a little less than a glass of milk into the meat. Add it in portions, constantly stirring the mass. You should get a liquid meat filling;
    10. Beat the egg into the remaining milk (about 50 ml) and mix in a separate bowl;
    11. Apply a tablespoon of meat filling to half of the pancake and then fold it in half;
    12. Apply half of this spoon onto half of the already folded pancake and fold it in half again. Do the same with all the pancakes;
    13. Dip the resulting corners into milk and egg;
    14. Fry the corners on both sides in a small amount of oil and serve.

    Stuffed pancakes with minced fish

    • 440 g flour;
    • 450 g sea bass fillet;
    • 15 g sugar;
    • 3 eggs;
    • 25 g margarine;
    • 5 g soda;
    • 440 ml milk;
    • 1 onion;
    • 3 green onions.

    Time – 30 minutes.

    Calories – 154.

    Preparation:

    1. In a deep bowl, mix the eggs and add sugar and salt to taste;
    2. Add half the milk and immediately sift the flour here, mix with a whisk;
    3. Add the second part of the milk and add soda, mix everything thoroughly;
    4. Fry the pancakes in a small amount of oil without turning them;
    5. Take a meat grinder and pass the onion and fish through it at the same time, then mix them and pepper. You can add spices for the fish;
    6. Wash and finely chop the green onions, add to the fish and pour in a little water, mix;
    7. Place the fish mixture on the unfried side of the pancakes, fold into an envelope;
    8. Heat margarine in a frying pan and fry the envelopes in it. Serve them warm with melted butter.

    It is not necessary to prepare the pancake batter as specified in the recipe. If you already have your own recipe for delicious pancakes, then you can safely use it. The main thing is that it contains little sugar.

    You can cook pancakes not only with milk, but also with sour cream, mineral water, and whey - whatever you like. The same rich selection of fillings: minced pork and beef can always be replaced with rabbit, lamb, turkey. It is important that there is at least a small percentage of fat so that the filling is not dry.

    The onion also adds juiciness, so you must use it or replace it with a couple of spoons of sour cream. Sour cream should be added when frying meat; it needs to simmer with it a little. It is worth considering that the filling will then be more liquid, but will absorb the spices better. It will be most delicious to add herbs or chili pepper.

    It is best to heat pancakes with minced meat in butter, as it “seals” the envelopes and prevents them from falling apart. The resulting crust also does not leave a chance for the filling to “escape” into the pan. There should be enough oil so that the pancakes do not stick to the bottom of the pan. To save money, you can simply add very little water to the pan. When all of it has evaporated, the dish will be sufficiently warm.

    You can pair any of the pancake recipes with a delicious sauce. The simplest is sour cream with salt or homemade ketchup. But you can also boil sour cream with spices, take sour berry sauce, and prepare a creamy mushroom dressing. Then even quick pancakes with filling will turn into a gourmet dish and become even more flavorful!